Sweet Sunday: custard tart

I know it’s been aged since I publish my last Sweet Sunday post, but somehow I don’t think about baking desserts much in summer because ice-cream seem to jump to the top of my list and satisfy me in the most delicious and indulgent way.

Nevertheless, today we are not talking ice-cream. Instead, I would like to introduce you to the custard tart – so very English, decadent, creamy and beautiful this dessert is loved and adored in our household.

Although it’s delicious as soon as it cools down, it’s best to make it a night before serving – once the tart has time to set in a comforting cool darkness of your fridge, it taste even better.

So lets start cooking.

CUSTARD TART

Serves 6-12.

INGREDIENTS

FOR THE SWEET SHORTCRUST PASTRY

250g plain flour

pinch of salt

150g cold butter

75g caster sugar

1 egg yolk

1 whole large egg

FOR THE CUSTARD FILLING

300ml organic full-cream milk

300ml organic double cream

4 large eggs

140g custard sugar

1/2tsp vanilla extract

freshly grated nutmeg

YOU WILL ALSO NEED

20cm loose-bottomed fluted flan tin, baking sheet, saucepan, jug, parchment paper and dry beans for blind baking (you can get proper ceramic baking beans or a 500g bag of dry beans or rice – whichever one you choose, you can use it over and over again; just cool down and keep in some pretty jar)

DIRECTIONS:

• To make the pastry sift together the flour and salt, then add chopped butter and rub together until you get a crumble texture.

• Add sugar and ground nutmeg followed by the eggs. Work everything together either in a bowl or on a cold surface. Roll into a ball, wrap in cling film and refrigerate for 30 minutes.

• Roll the cold pastry on a work surface. I always find it helpful to roll the dough between two sheets of cling film or greaseproof paper. This way it doesn’t stick to the rolling pin and is very easy to transfer into and shape inside the baking tin.

• Once the pastry is in, line the flan tin with greaseproof paper or foil and fill with baking beans. Chill for 10 minutes. Now the pastry case is ready for blind baking.

• In a meantime pre-heat the oven to 180C fan/200C. Bake the pastry case for 15 minutes until golden, then take it out of the oven, remove the beans and paper, carefully pat the surface with a paper towel and prick with a fork all over (make sure that you don’t pierce the surface through).

• Return to the oven and bake for another 10 minutes.

• Take the tin out of the oven and reduce the temperature to 130C fan / 150C.

• For the filling whisk the eggs and sugar in a large bowl until combined. In a large saucepan mix the milk, cream and vanilla and bring to the boil.

• Pour the milk/cream mixture over the eggs whisking as you go. Once combined sieve into a jug.

• Put the flan tin onto the baking tray sitting on the oven shelf, then pour the custard mix into the pastry shell right to the top. Sprinkle the surface with freshly grated nutmeg and slide into the oven.

• Bake for 45 minutes. Once ready, the tart should be pale yellow and set with a light wobble in the middle. Depending on the oven, you may need to bake it for extra 10-15 minutes.

• Cool on a wire rack, then refrigerate.

Bon Appétit!

Photo source: personal